Sherry Vinegar And Roasted Chicken Sauce Recipes

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CHICKEN WITH A SHERRY MUSHROOM SAUCE



Chicken with a Sherry Mushroom Sauce image

One of my favorite recipes, this chicken with a sherry mushroom sauce is tender and loaded with rich flavors. Plus it comes together in under an hour, with just 20 minutes of active preparation time.

Provided by Kit

Time 50m

Number Of Ingredients 8

4 Chicken Breasts
Salt and Pepper
2 tablespoons Butter
2 cloves of Garlic (crushed or chopped)
8 ounces Sliced Mushrooms (I like baby bella)
1 cup Dry Sherry
1/3 cup Heavy Cream
1/2 teaspoon Thyme

Steps:

  • Heat your oven to 350 degrees.
  • Melt 1 tablespoon of butter in a large skillet over medium-high heat. Generously salt and pepper both sides of the chicken breasts. Once the butter has melted, add the chicken to the skillet. Then add 1/4 cup of sherry. Cook the chicken for 3 minutes per side, until browned. Then remove the chicken from the skillet and place it on a plate while you work on the sauce.
  • Melt another tablespoon of butter in the same skillet you just used to cook the chicken. Add the garlic and stir, scraping up any brown bits. After a minute add the mushrooms. Generously salt and pepper and toss until the mushrooms are evenly coated with butter. Cook for 2 minutes. Then add the remaining sherry. Let the mushrooms simmer for another 4 minutes. Then stir in the cream and thyme. Let the sauce reduce for 5 minutes then add the chicken back to the skillet. Place the skillet in the oven for 30 minutes so that the chicken can finish cooking. (Make sure you are using an oven-safe skillet!)
  • After 30 minutes in the oven the chicken should be done - serve it with pasta or rice pilaf. Spoon the sauce over the top.

CHICKEN BREAST WITH SWEET-AND-SOUR SHERRY SAUCE



Chicken Breast With Sweet-And-Sour Sherry Sauce image

Provided by Mark Bittman

Categories     dinner, main course

Time 20m

Yield 4 servings

Number Of Ingredients 9

1 tablespoon plus 1 teaspoon olive oil
1/2 cup oyster or shiitake mushrooms, trimmed and roughly chopped
1/4 cup sliced shallots
2 teaspoons honey
2 tablespoons sherry vinegar or good-quality wine vinegar
1/3 cup dry fino or oloroso sherry (do not use cream sherry)
1 cup meat, chicken or vegetable stock
4 pieces boneless, skinless chicken breast, 1 to 1 1/2 pounds
Salt and black pepper to taste

Steps:

  • Place a 10-inch skillet over medium-high heat for a minute or two. Add the tablespoon of olive oil, then mushrooms and shallots, and turn heat to high. Cook, stirring occasionally, until mushrooms brown on edges, about 5 minutes.
  • Add honey, and stir until it evaporates, less than a minute. Add vinegar, and cook, stirring occasionally, until mixture is dry, about 2 minutes. Add sherry, and cook, stirring once or twice, until mixture is syrupy and nearly dry, about 5 minutes. Add stock, and cook, stirring once or twice, until mixture thickens slightly, about 5 minutes. Reduce heat to medium low; keep warm.
  • After adding stock to sauce, sprinkle chicken with salt and pepper and grill, broil or saute.
  • When chicken is done, season sauce with salt and pepper and strain if you like; stir in remaining olive oil. Serve chicken with sauce spooned over it.

Nutrition Facts : @context http, Calories 405, UnsaturatedFat 7 grams, Carbohydrate 7 grams, Fat 12 grams, Fiber 1 gram, Protein 62 grams, SaturatedFat 2 grams, Sodium 865 milligrams, Sugar 4 grams, TransFat 0 grams

ROASTED CHICKEN WITH GARLIC-SHERRY SAUCE



Roasted Chicken with Garlic-Sherry Sauce image

This garlic-kissed chicken is delicious, plain or fancy. It's an elegant entree for guests-and my husband and I love its leftovers in rice casseroles and hot, open-face sandwiches. -Sheri Sidwell, Alton, Illinois

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 4 servings.

Number Of Ingredients 11

2 quarts water
1/2 cup salt
4 bone-in chicken breast halves (12 ounces each)
3/4 teaspoon pepper, divided
2 teaspoons canola oil
8 garlic cloves, peeled and thinly sliced
1 cup reduced-sodium chicken broth
1/2 cup sherry or additional reduced-sodium chicken broth
3 fresh thyme sprigs
1/4 cup butter, cubed
1 teaspoon lemon juice

Steps:

  • For brine, in a large saucepan, bring water and salt to a boil. Cook and stir until salt is dissolved. Remove from the heat; cool to room temperature., Place a large heavy-duty resealable plastic bag inside a second large resealable plastic bag; add chicken. Carefully pour cooled brine into bag. Squeeze out as much air as possible; seal bags and turn to coat. Refrigerate 1-2 hours, turning several times., Preheat oven to 400°. Drain and discard brine. Rinse chicken with cold water; pat dry. Sprinkle with 1/2 teaspoon pepper. In a large ovenproof skillet, brown chicken in oil over medium heat. , Bake, uncovered, 20-25 minutes or until a thermometer reads 170°. Remove chicken and keep warm. Drain drippings, reserving 1 tablespoon., In the drippings, saute garlic for 1 minute. Add broth, sherry or additional broth and thyme. Bring to a boil; cook until liquid is reduced to 1 cup. Discard thyme. Stir in the butter, lemon juice and remaining pepper. Serve with chicken.

Nutrition Facts : Calories 534 calories, Fat 29g fat (12g saturated fat), Cholesterol 197mg cholesterol, Sodium 508mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 0 fiber), Protein 60g protein.

SHEET-PAN TARRAGON CHICKEN WITH SHERRY VINEGAR ONIONS



Sheet-Pan Tarragon Chicken With Sherry Vinegar Onions image

Roasting chicken with tarragon is a classic combination, but here it's given a twist. Instead of a whole bird, bone-in thighs are marinated in tarragon and garlic, then quickly roasted over a bed of sliced onions. As the chicken cooks, the fat renders, coating the onions, while the fragrant steam rising from the onions flavors the bird. It's a succulent, easy and very flavorful dinner. If you'd rather use all white meat, substitute bone-in chicken breast halves, and start checking them after 20 minutes.

Provided by Melissa Clark

Categories     dinner, poultry, main course

Time 7h

Yield 6 servings

Number Of Ingredients 9

1/2 cup finely chopped tarragon (leaves and tender stems), plus 4 whole sprigs
2 garlic cloves, finely grated or minced
2 tablespoons extra-virgin olive oil, more for drizzling
1 1/2 teaspoons kosher salt, more as needed
1/2 teaspoon ground black pepper, more as needed
3 pounds bone-in chicken thighs (skin on)
2 large onions, peeled and sliced (about 4 cups)
4 thyme sprigs
Sherry vinegar, to taste

Steps:

  • In a large bowl, stir together tarragon, garlic, oil, salt and pepper. Add chicken thighs and toss to coat. Cover with plastic wrap and chill for at least 6 hours, and up to overnight.
  • Heat oven to 425 degrees. Spread onions out on a rimmed baking sheet, drizzle with oil and sprinkle with salt and pepper and toss well. Clear spaces on the baking pan, then place chicken pieces in the cleared spaces so the onions surround the chicken. Strew thyme and tarragon sprigs over onions and chicken.
  • Roast, tossing the onions after 15 minutes, until chicken is cooked through and the onions tender, 25 to 35 minutes. If the chicken skin or onions are not as brown as you'd like, run pan under the broiler for 1 to 2 minutes at the end of cooking.
  • Place chicken on a platter. Drizzle onions with sherry vinegar and more salt and pepper if needed. Spoon onions around the chicken and serve.

CHICKEN WITH SHERRY VINEGAR SAUCE



Chicken With Sherry Vinegar Sauce image

From Cooking Light. Serving size: 1 chicken breast half and 1 tablespoon sauce. Per serving: 194 calories, 6.3 g fat, 27.4 g protein, 5.6 g carb, 0.4 g fiber, 78 mg cholesterol.

Provided by ratherbeswimmin

Categories     Chicken Breast

Time 37m

Yield 4 serving(s)

Number Of Ingredients 10

4 (6 ounce) boneless skinless chicken breast halves (each breast half should weight 6 oz.)
1/2 teaspoon salt
1/4 teaspoon black pepper
1 teaspoon butter
1 teaspoon olive oil
1/2 cup minced shallot
3/4 cup fat free chicken broth
3 tablespoons sherry wine vinegar
2 tablespoons whipping cream
1 tablespoon chopped fresh parsley

Steps:

  • Sprinkle chicken with salt and pepper.
  • Heat butter and oil in a big nonstick skillet over medium-high heat.
  • Add in chicken; cook 4 minutes on each side.
  • Remove chicken from pan and keep warm.
  • Add shallots to pan; stir/saute for 1 minute.
  • Stir in chicken broth and vinegar; cook 2 minutes.
  • Add in whipping cream; cook 1 minute.
  • Serve sauce with chicken.
  • Sprinkle with parsley.

Nutrition Facts : Calories 247.3, Fat 7, SaturatedFat 3, Cholesterol 111.5, Sodium 505.9, Carbohydrate 3.8, Fiber 0.1, Sugar 0.1, Protein 40.1

CRISP CHICKEN WITH SHERRY-VINEGAR SAUCE



Crisp Chicken with Sherry-Vinegar Sauce image

Categories     Chicken     Garlic     Roast     Quick & Easy     Gourmet

Yield Makes 4 servings

Number Of Ingredients 10

4 chicken breast halves (2 to 2 1/2 lb total), with skin and bone
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons olive oil
4 garlic cloves, finely chopped
3/4 teaspoon paprika
1/3 cup Sherry vinegar
1/3 cup reduced-sodium chicken broth
2 teaspoons mild honey
2 tablespoons unsalted butter

Steps:

  • Put oven rack in upper third of oven and preheat oven to 450°F.
  • Pat chicken dry and sprinkle evenly with salt and pepper. 3Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sear skin side of chicken until golden brown, 4 to 6 minutes. Transfer chicken, skin side up, with tongs to a large shallow baking pan (reserve skillet) and roast until chicken is just cooked through, 20 to 25 minutes. Let chicken stand 5 minutes.
  • Meanwhile, cook garlic in reserved skillet over moderately high heat, stirring, until pale golden, 15 to 30 seconds. Add paprika, then immediately add vinegar, stirring and scraping up any brown bits, and boil 1 minute. Add broth and honey and simmer, stirring occasionally, until liquid is reduced to about 1/2 cup, about 2 minutes. Remove from heat and whisk in butter, 1 tablespoon at a time, until incorporated. Season with salt and serve with chicken.

SHERRY VINEGAR AND ROASTED CHICKEN SAUCE



Sherry Vinegar and Roasted Chicken Sauce image

Provided by Bryan Miller

Categories     condiments

Time 2h

Yield 6 servings

Number Of Ingredients 4

1 5-pound whole chicken (or two smaller ones)
1/4 cup extra-virgin olive oil
1/2 cup sherry vinegar
Salt and freshly ground pepper

Steps:

  • Preheat oven to 450 degrees.
  • Cut chicken into small pieces. Spread pieces on a large roasting pan. Roast for 45 minutes or until crisply browned.
  • Scrape browned chicken into a stockpot, including any particles that stick to the pan. Cover with two inches of water. Bring stock to a boil, reduce heat and simmer for 45 minutes or so. Stir occasionally to prevent chicken pieces from sticking on the pot. Set aside. When cool, remove top layer of fat.
  • Return stock to a large pot, and warm over medium heat. Then, strain two cups of stock into a blender (reserve rest for sauces and soups). On high speed, drizzle in just enough olive oil to make sauce thick. It should barely be moving in blender bowl. Season to taste with sherry vinegar, salt and pepper

Nutrition Facts : @context http, Calories 639, UnsaturatedFat 32 grams, Carbohydrate 1 gram, Fat 48 grams, Fiber 0 grams, Protein 48 grams, SaturatedFat 12 grams, Sodium 949 milligrams, Sugar 0 grams, TransFat 0 grams

CHICKEN WITH SHERRY VINEGAR AND TARRAGON SAUCE



Chicken With Sherry Vinegar and Tarragon Sauce image

This meal is great for dinner parties or cosy nights in. Naturally low in fat and salt, yet utterly delicious with fragrant fresh tarragon. Serve with baked potatoes, rice, couscous or pasta.

Provided by English_Rose

Categories     Chicken Breast

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 10

1 (3 1/2 lb) whole chickens (jointed into 8 pieces, or 4 bone-in chicken breast portions)
2/3 cup sherry wine vinegar
2 tablespoons fresh tarragon leaves
1 tablespoon olive oil
12 shallots, peeled and left whole
6 garlic cloves, peeled and left whole
1 3/4 cups dry sherry
1 tablespoon low-fat yogurt
1 pinch salt
plenty fresh ground black pepper

Steps:

  • Heat the oil in a large non-stick frying pan and season the chicken joints with a little salt and plenty of pepper.
  • Fry the chicken, on a medium heat, in two batches, as this will mean you can get them to brown nicely, then place on a plate.
  • The chicken should be golden brown coloured, but not cooked through.
  • Put the shallots into the frying pan and cook for a couple of minutes. When they are soft and lightly golden brown add the garlic and cook for approximately 3-4 minutes until it has softened slightly.
  • Turn the heat down, return the chicken pieces to the pan, sprinkle over the tarragon leaves and pour in the vinegar and sherry.
  • Stir lightly so that all the flavours blend, and then turn the heat right down and simmer very gently for about 25 minutes.
  • Turn over the chicken pieces, so that they cook evenly, and allow to simmer for another 20 minutes.
  • Meanwhile, place a serving dish big enough for all the chicken and sauce in a low oven 275°F to warm through.
  • Take the cooked chicken, garlic and onions out of the frying pan, leaving the sauce behind and place on the warmed plate.
  • Finish off the dish by stirring the yoghurt into the remaining sauce in the pan. Check the seasoning before pouring over the chicken.
  • Sprinkle any spare tarragon leaves on top as a garnish before serving with baked potatoes, rice, couscous or pasta.

Nutrition Facts : Calories 1071, Fat 44.1, SaturatedFat 12.1, Cholesterol 187.4, Sodium 249.7, Carbohydrate 25.9, Fiber 0.1, Sugar 4.4, Protein 46.3

ROASTED CHICKEN WITH THYME & SHERRY VINEGAR SAUCE



Roasted Chicken with Thyme & Sherry Vinegar Sauce image

cooking the chicken this way makes the chicken so juicy and tender. Served with the amazing pan sauce and you have a great meat dish

Provided by barbara lentz

Categories     Chicken

Time 2h15m

Number Of Ingredients 15

CHICKEN
1 whole chicken
1/2 medium onion
4 clove garlic
2 Tbsp butter cut into 2 pieces
duck fat or olive oil
salt, pepper and paprika
THYME SHERRY VINEGAR PAN SAUCE
1 large shallot diced
2 clove garlic minced
2 tsp fresh thyme chopped
1 c chicken broth
1 Tbsp dijon mustard
3 Tbsp cold butter cut into 3 pieces
1 Tbsp sherry vinegar

Steps:

  • 1. For the chicken. Preheat oven to 450 degrees and place a cast iron skillet in the oven big enough to fit the bird. Clean and dry the chicken. Place the half onion and 4 cloves garlic into the cavity. Truss the legs with butchers twine. Rub the duck fat or olive oil all over the outside of the chicken. Place the two pats of butter under the skin of the chicken breasts. Season with salt, pepper and paprika.
  • 2. Place the chicken breast side up in the cast iron pan in oven. Tent with foil. Roast for 45 minutes. Turn the oven off and leave the chicken in the oven for another 45 minutes. Until thighs register 175 degrees.
  • 3. Remove the chicken from the pan to carving board and let rest while making pan sauce
  • 4. For the pan sauce. Pour the drippings into a fat separator and add back to pan about 2 tbsp. drippings. Add the shallots and garlic and cook over medium high heat until softened. Add the thyme and cook 30 seconds. Add the chicken broth and mustard. Bring to a boil and reduce to a simmer and simmer until reduced to about 1 cup. Add the butter one pat at a time and whisk until melted. Stir in the vinegar. Remove from heat and taste to adjust for salt and pepper.
  • 5. Carve the chicken and serve with pan sauce

FIVE-SPICE SALMON WITH SHERRY VINEGAR AND ROASTED CHICKEN SAUCE



Five-Spice Salmon With Sherry Vinegar and Roasted Chicken Sauce image

Provided by Bryan Miller

Categories     dinner, quick, project, main course

Time 15m

Yield 6 servings

Number Of Ingredients 9

1/8 cup cumin seed
1/8 cup coriander seed
1/8 cup fennel seed
1/8 cup black mustard seed (available in Indian groceries)
1/8 cup black onion seed (available in Indian groceries)
2 1/2 pounds fresh salmon fillet, skin on, small bones removed
Salt and freshly ground pepper
1/4 cup olive oil
Sherry vinegar and roasted chicken sauce (see recipe)

Steps:

  • In a blender or electric spice grinder, grind each spice individually, then blend them together.
  • Cut salmon into six equal portions. Season with salt and pepper. Dredge each piece, skin side down, in spice mixture. Set aside, skin side up.
  • In two 10-inch pans, heat olive oil over medium flame, and place three pieces of salmon in each pan, skin side down. Cover.
  • Cook for 4 minutes. Do not turn fish. Remove fish to clean towels briefly. Serve on warm plates with sherry vinegar and chicken sauce.

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